The thing with Brunswick stew is that you’re primarily using leftovers or what is in your cabinets to make a hearty, thick stew the family will enjoy—which is probably why there isn’t anyone recipe that is thought to be the original or the genuine article.
It seems there is practically no right or wrong way to make it. Make it personal. Serve the stew with whatever else your family might enjoy.
The consistency about tasty Brunswick stew is that it’s flavorful and robust with a tomato base. For me, a stew is different from soup in that I put a lot of meat in mine and make it thick.
In the recipe that I share with you below, I use a lot of vegetables. I don't always make the same version twice. Sometimes I throw in leftovers and canned cream corn. I like it with beans, corn, onions, and potatoes, along with chicken and pork.
I make up a big pot of stew, share with a crowd, and then freeze the rest in small portions.
I cook the chicken and sausage first, shred them, and then add the unique ingredients that make the stew hearty and full of flavor. Just remember, it’s got to be tomato-based, and it has to be thick—not like soup. I just let it all simmer. I do hope you’ll like it.
Ready to give it a try? Alright then, let’s get cooking!
Recipe - Cook TimePrep time: 1 hour Cook time: 1 hour Ready in: 2 hours Yields: 12
Recipe - Ingredients2 pounds of chicken breast
16 ounces frozen baby lima beans
16 ounces of frozen corn
3 potatoes, diced into small pieces
1 onion, peeled and diced
1 pound sausage
16 ounce can tomato sauce
16 ounce can stewed tomatoes
8 ounces ketchup
1/4 cup vinegar
1 tablespoon brown sugar
1/2 tablespoon black pepper
1/2 tablespoon salt
1/2 stick butter
1/2 cup Worcestershire sauce
1/4 cup hot sauce
Recipe - Instructions
I start out on high heat and let the water come up to boil. Then, I reduce the heat down to medium-low and add two pounds of chicken breast. Cook at a low boil for about one hour; you want to make sure you have enough water in the pot to cover the chicken and keep it submerged while it cooks.
Remove the chicken from the pan when it's done, and place it in a colander to let it cool. Shred the chicken once it cools enough to handle.
In the chicken broth, add 16 oz bag of frozen baby lima beans and a 16 oz bag of frozen corn. Peel three potatoes and one onion; dice them into small pieces. Toss them into the pot with the beans and corn. Add enough water to the vegetables to cover them by about two inches. Note; I like to rinse my potatoes before peeling and dicing them.
Place the pot over medium heat on your stove, and let it come up to a low boil. Reduce the heat down to medium, and let the vegetables cook until the beans are tender.
Shred the chicken into small bite-size pieces and add to the vegetables.
Scramble a pound of sausage in a skillet over medium heat. Drain off the grease. Add to vegetables.
Add 16 oz canned tomato sauce and a 16 oz can of stewed tomatoes. Also, I add ketchup at the end. It complements the stew.
Add 1/8 cup of vinegar, a tablespoon of brown sugar, a tablespoon of black pepper, 1/2 tablespoon of salt, 1/2 stick of butter, 1/2 cup of Worcestershire sauce, and 1/4 cup of hot sauce to the stew.
NOTE: Best to be safe and start out with a few drops of hot sauce if you are uncertain about the amount to use. You can always add extra as needed. The sauce is added for flavor, not to make it spicy. You may want it to be kid-friendly, and you’ll be happy with your dish. I usually end up adding 1/4 of a cup. I don’t like spicy, hot foods, and this was just right for my palette.
Simmer. Grab a big spoon, and give it all a good stirring. Finally, top it off with some ketchup; then give it another stir. Let the stew simmer over medium heat, often stirring, until the stew is a little bubbly. If it's a bit dry-looking, add some extra chicken broth. Enjoy!
The Taste Test
You should always taste the stew to see if you think it needs a little more of something. Let your taste buds decide for you. You may want a second opinion. Two people don't always taste the same things.